- : - G. Granaroli XBRG76A
- : - MM:MK VMXV03A
2 : c Water
1 : c Pitted prunes
1 : c Dried appricots
2 : md Red pears, cored and sliced
1/4 : c Sugar
1 : c Amaretto
1 : ts Shredded lemon peel
1/2 : c Butter
2 : tb Molasses
2 : Eggs
1 : c Almonds, ground toasted
1/2 : ts Lemon rind; grated
1 : ts Almond extract
1/2 : c Amaretto liqueur
2 : c Pastry flour, whole wheat
1 : Sponge Cake
1/2 : c Hazelnuts
1/4 : c Amaretto
1/4 : c Light rum
1 : /3 c Whipping cream
1/3 : c Powdered sugar
1/3 : c Almonds; blanched,
- : - chopped, toasted
1 : oz Unsweetened chocolate;
- : - grated
1 : cn Condensed milk; sweetened
1 : /2 c Whipping cream
1 : c Amarreto
2/3 : c Vodka
1 : ts Vanilla extract
2 : tb Almond extract
3/4 : c Non-dairy creamer
1 : ts Almond extract
1 : ts Cinnamon
3/4 : c Powdered sugar
1 : pk Yellow cake mix
3 : oz Instant pudding mix
2 : Eggs
1 : /4 c Milk
1/4 : c Amaretto
1/4 : ts Nutmeg
2 : c All-purpose flour
1 : /2 ts Baking powder
1/2 : ts Baking soda
1/4 : ts Salt -
3/4 : c Butter or margarine
1 : /2 c Packed brown sugar
2 : Eggs
112 : c Buttermilk
1/4 : c Amaretto
1/3 : c Slivered almonds
Amaretto : Amaretto Butter Frosting
1/3 : c Amaretto
1 : tb Brown sugar
1 : qt Vanilla ice cream; softened
2 : Scoops vanilla ice cream
3/4 : oz Amaretto
1 : Maraschino cherry
6 : tb Amaretto
12 : sl French bread
4 : Eggs -- well beaten
Amaretto : Amaretto butter (see
Recipe) : Recipe)
1/2 : c Milk
Amaretto : Amaretto syrup (see recipe)
1 : sm Vanilla pudding
1 : c Milk
8 : oz Cool whip
1 : c Sour cream
1/4 : c Ammaretto
Fresh : Fresh fruit chunks or whole
-berries : -berries
1/4 : ts Amaretto
Chilled; : Chilled; sparkling mineral
-water : -water
0: Recipe by: Craig Claiborne 1
1: Scald milk and cool to lukewarm
2: 2
3: Cream butter, adding sugar gradually
4: Add salt
5: 3
6: Soften the yeast in the water
7: 4
8: Blend milk, creamed mixture and yeast
9: Add the egg yolk, whole eggs and flour and beat with a wooden spoon for 2 minutes
10: 5
11: Cover and let rise in a warm place until more than doubled in bulk, about 2 hours or less
12: 6
13: Stir down and beat thoroughly
14: Cover tightly with foil and refrigerate overnight
15: 7
16: Preheat oven to hot (425F); place rack near bottom
17: 8
18: Stir the dough down and turn out onto a floured board
19: Cut off slightly less than one quarter of the dough and reserve
20: Cut the remaining dougn into 16 pieces and form into balls of equal size
21: Place in well-greased muffin pan (2 /3/4 x 1 1/4 inches deep)
22: Cut the smaller piece of dough into 16 pieces and shape into smooth balls
23: Moisten finger slightly and make a depression in each large ball
24: Place a small ball in each depression
25: Cover and let rise in a warm place until double in bulk, about 1 hour
26: 9
27: Beat the remaining egg white with a teaspoon of sugar
28: Brush over brioche
29: Bake until brown, or 15 - 20 minutes
30: From Gemini's MASSIVE MealMaster collection at www
31: synapse
32: com/~gemini